Jackson’s Bistro Bar & Sushi has never stayed still.
For nearly 30 years, the waterfront restaurant on Harbour Island has adapted alongside downtown Tampa, shifting identities as the city around it changed.
What began as a standalone waterfront restaurant later became a nightclub during downtown’s quiet years, then reemerged as one of Tampa’s most recognizable dining destinations.
Now, Jackson’s is entering another chapter.
A major renovation is reshaping the restaurant’s patio, culture and weekend brunch experience, positioning the longtime staple for a new generation of diners in one of downtown Tampa’s most competitive restaurant areas.
A restaurant shaped by change
Jackson’s story mirrors Tampa’s.
When the restaurant opened, downtown lacked residential density and consistent foot traffic. During those years, flexibility wasn’t a strategy. It was survival.
“Back then, there was nothing in downtown Tampa,” said Managing Partner Chris McVety, who joined the business as an investor in 2014. “Jackson’s had to be fluid. We became a nightclub for 14 years because that’s what it took to survive. It wasn’t glamorous, but it worked.”
That adaptability became the brand’s defining trait.
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As towers rose and Harbour Island filled with residents, Jackson’s once again faced a different challenge.
The crowd had changed, expectations were higher and competition intensified as new downtown Tampa restaurants chased the same diners.
“The demographic now has a lot more money,” McVety said. “You’re talking about young professionals in one- and two-bedroom units. They expect a higher standard.”
From versatility to focus
The transition wasn’t seamless.
For a period, McVety admits Jackson’s struggled with identity, trying to appeal to too many audiences at once. What once worked through versatility eventually demanded refinement.
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“You can’t just ride nostalgia,” he said. “You have to look at who’s in front of you and ask, what do they need now?”
That question became the foundation of the current renovation.
Rather than chase trends, Jackson’s leadership narrowed its focus: elevate the waterfront experience, simplify execution and rebuild trust through consistency.
Rebuilding during uncertainty
The renovation followed what McVety describes as “the coma days,” a three-year stretch of litigation that stalled progress and forced difficult decisions.
“It was very stifling to be in high-stakes litigation like that,” he said. “You don’t know your future. And the court system — it’s expensive. It’s not accessible to everyone.”
The dispute ultimately ended not with a verdict, but a handshake.
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“We shook hands on the eve of trial and committed to peace,” McVety said. “We went from fighting each other to a healthy relationship. I’m proud of that.”
With clarity restored, the team moved quickly.
A patio designed for the waterfront
The first phase of renovation focused on the patio, long considered Jackson’s most valuable asset.
The bar was repositioned to open sightlines to the water. The sound system was upgraded. Sculptural banyan-style trees, fabricated in Michigan, were installed with glowing acrylic canopies and integrated drink rails designed to encourage conversation rather than congestion.
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“The question became, what can we do to elevate the experience?” McVety said. “It’s about creating places where people feel comfortable, not crowded.”
Final patio touches are expected to be completed by the end of 2025. Interior renovations are planned next, with construction targeted to begin in 2027.
Resetting culture after COVID
Inside the restaurant, the rebuild went beyond design.
Coming out of the pandemic, McVety focused on restoring structure, accountability and culture.
“Culture is everything,” he said. “You can teach skills, but you can’t teach caring. I look for people who care first.”
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He compares leadership to baseball.
“You don’t win with home runs,” he said. “You win with base hits.”
That philosophy now guides hiring, training and daily operations, especially during high-volume brunch and weekend service.
Lessons in integrity
Jackson’s most difficult reckoning came in 2016, when the restaurant was named in the Tampa Bay Times’ Pulitzer Prize-winning “Farm to Fable” investigation, which exposed mislabeled seafood across Florida.
“I was furious,” McVety said. “I didn’t even know it was happening. But I went through everything after that. I don’t want to serve food I’m not proud of.”
The response was immediate. Vendors were audited, menus rewritten and suppliers replaced.
“Tell the truth and tell it fast,” he said. “I only want to serve food I’m proud of.”
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Today, the menu reflects that commitment. Jackson’s serves hormone-free beef, fresh seafood and a growing lineup of plant-forward dishes, including a watermelon “tuna” sushi roll that has become a signature surprise for first-time guests.
“I don’t even tell people what it is until after they try it,” McVety said. “It messes with people’s heads — in a good way.”
The kitchen has also eliminated seed oils, except for sesame oil used in sushi, opting instead for beef tallow to improve both flavor and ingredient transparency.
A new rhythm for brunch in Tampa
Jackson’s weekend brunch reflects the restaurant’s reset.
Served every Saturday and Sunday, the brunch menu leans lighter and cleaner, pairing chef-driven plates with mocktails, low-ABV cocktails and classic brunch favorites. The goal is balance, not excess.
The concept expands once a month with Boozy Brunch, launching Sunday, Oct. 26. Held the last Sunday of every month from noon to 3 p.m., the event introduces live congas and saxophone alongside shared plates and house cocktails.
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Live music replaces nightclub lighting. Drink-tree flights replace bottle service. The focus is social energy without chaos.
“We sell an experience,” McVety said. “The view, the music, the food, the service — that’s the vibe.”
Leading with restraint
That sense of balance extends to the bar.
Alongside champagne and rosé, Jackson’s has built a full mocktail and low-alcohol cocktail program to serve guests who want an elevated experience without alcohol.
“Not everyone wants alcohol with brunch,” McVety said. “Those options shouldn’t feel like an afterthought.”
His leadership philosophy mirrors that mindset.
“The hungriest people are often the ones who didn’t grow up with much,” he said. “They outwork everyone else.”
Looking ahead
By late 2025, the renovated patio will serve as the visual and social centerpiece of Jackson’s next era. The interior redesign planned for 2027 will build on that foundation.
Before marketing the transformation, McVety and his partners focused on identity. They traveled to Texas to select a private barrel from Garrison Brothers and to Mexico to blend a custom Patrón, both bottled exclusively under the Jackson’s name.
“We know exactly who we are,” McVety said. “Food, service and ambiance all matter. That’s what people remember.”
Jackson’s has also continued its long-standing tradition of underwriting New Year’s Eve fireworks along the waterfront, now shared with neighboring venues.
“When I see the whole city line up to watch fireworks we helped make happen,” McVety said, “it makes me smile inside.”
Reinvention as a practice
In a city filled with waterfront restaurants, Jackson’s endures because reinvention is part of its DNA.
Not as a pivot. As a discipline.
On Harbour Island, the view remains the same. The plates are lighter. The crowd is sharper. The music still plays.
And in downtown Tampa’s evolving restaurant scene, Jackson’s continues to prove that longevity isn’t about standing still. It’s about knowing when — and how — to change.
Brunch details
Weekend Brunch
Every Saturday and Sunday
Boozy Brunch
Last Sunday of every month, noon–3 p.m.
Live music | 21+ | Limited reserved seating
For more information about Jackson’s Bistro Bar & Sushi, click here.
